THE CARBOHYDRATES OF BARLEY GRAINS — A REVIEW

Journal of the Institute of Brewing

Volumn 94, Issue 2, 1988, Pages 71-78

  Henry, Robert J ^a  

^a Queensland Wheat Research Institute   (Australia)

Author keywords

Barley; carbohydrates; quality

Indexed keywords

EID: 0002773943     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/j.2050-0416.1988.tb04560.x     Document Type: Article

References (204)

1. A RAPID AND SIMPLE METHOD FOR THE DETERMINATION OF STARCH AND β-GLUCAN IN BARLEY AND MALT
2. Barley endosperm cell walls contain a feruloylated arabinoxylan and a non-feruloylated β-glucan
3. VARIATION IN A BARLEY COLLECTION FOR ENDOSPERM ATTRIBUTES THAT RELATE TO MALTING QUALITY
4. A RAPID TEST FOR THE PREDICTION OF MALTING QUALITY OF BARLEY
5. THE USE OF INFRA RED REFLECTANCE FOR THE RAPID ESTIMATION OF THE SOLUBLE β-GLUCAN CONTENT OF BARLEY
6. The variation in chemical composition of Swedish barleys
7. ENZYMATIC DETERMINATION OF 1,3:1,4-β-GLUCANS IN BARLEY GRAIN AND OTHER CEREALS†
8. FRUCTOSANS IN THE MONOCOTYLEDONS. A REVIEW
9. 840. The constitution of barley husk hemicellulose
10. ASPECTS OF THE CHEMISTRY OF CEREAL POLYSACCHARIDES
11. Cereal gums. Part I. The methylation of barley glucosans
12. Isolation and Ultrastructure of Aleurone Cell Walls From Wheat and Barley
13. Chemistry and Organization of Aleurone Cell Wall Components From Wheat and Barley
14. PENICILLIUM FUNICULOSUMAS A SOURCE OF β-GLUCANASE FOR THE ESTIMATION OF BARLEY β-GLUCAN
15. THE COMPOSITION OF FINE PARTICLES WHICH AFFECT MASH FILTRATION
16. FACTORS AFFECTING WORT SEPARATION
17. THE RELATIONSHIP BETWEEN MALT ‘FRIABILITY’ AND WORT VISCOSITY
18. A Reassessment of the Chemical Structure of Barley and Wheat Starch Granules
19. DETERMINATION OF NON-STARCH POLYSACCHARIDES IN BARLEY BREEDING PROGRAMMES1
20. β-GLUCAN AND β-GLUCANASE IN BREWING
21. THE RELATIONSHIP BETWEEN TOTAL β-GLUCAN OF MALT AND MALT QUALITY
22. ENVIRONMENTAL AND VARIETAL DIFFERENCES IN TOTAL β GLUCAN CONTENTS OF BARLEY AND THE EFFECTIVENESS OF ITS BREAKDOWN UNDER DIFFERENT MALTING CONDITIONS
23. MEASUREMENT OF RESIDUAL CARBOHYDRATE IN BEER
24. MEASUREMENT OF CARBOHYDRATES IN WORT AND BEER-A REVIEW
25. Studies of viscosity as the probable factor involved in the improvement of certain barleys for chickens by enzyme supplementation
26. 339. The carbohydrates of grass. Isolation of a polysaccharide of the levan type
27. Sugar Metabolism in Developing Kernels of Wheat and Barley1
28. THE INFLUENCE OF β-GLUCANASE ON EFFICIENCY OF WORT SEPARATION
29. THE DISTRIBUTION OF FRUCTANS IN ONIONS
30. The association of fructans with high percentage dry weight in onion cultivars suitable for dehydrating
31. DIFFERENCES IN FRUCTAN CONTENT AND SYNTHESIS IN SOME ALLIUM SPECIES
32. Nutritional Aspects of Cereal Proteins and Approaches to Overcome Their Deficiencies [and Discussion]
33. THE MECHANISIM OF FRUCTOSAN METABOLISM IN HIGHER PLANTS AS EXEMPLIFIED IN HELIANTHUS TUBEROSUS
34. THE USE OF HIGH AMYLOSE BARLEY FOR THE PRODUCTION OF WHISKY MALT
35. A COMPARISON OF SOME RAPID SCREENING TESTS FOR MALTING QUALITY
36. MORPHOLOGY AND CHEMICAL COMPOSITION OF BARLEY ENDOSPERM CELL WALLS
37. THE ESTIMATION OF β-GLUCAN IN BARLEY
38. THE MODE OF BINDING OF β-GLUCANS AND PENTOSANS IN BARLEY ENDOSPERM CELL WALLS
39. TOTAL β-GLUCAN CONTENT OF SOME BARLEY CULTIVARS
40. A RAPID METHOD FOR ESTIMATING THE VISCOSITY OF BARLEY EXTRACTS
41. A RAPID METHOD FOR ESTIMATING THE VISCOSITY OF BARLEY EXTRACTS
42. Release of Ferulic Acid Esters From Barley Aleurone. II. Characterization of the Feruloyl Compounds Released in Response to GA3
43. Starch Measurement in Plant Tissue Using Enzymatic Hydrolysis
44. CARBOHYDRATES IN MALTING AND BREWING V. FURTHER STUDIES ON THE CARBOHYDRATES OF BARLEY, MALT AND WORT
45. CARBOHYDRATES IN MALTING AND BREWING: II* CHANGES IN THE CARBOHYDRATES OF BARLEY DURING RIPENING, DRYING AND STORAGE
46. CHEMICAL ASPECTS OF MALTING IV. CHANGES IN THE CARBOHYDRATES OF BARLEY DURING MALTING
47. A water-soluble polysaccharide from barley leaves
48. A SIMPLIFIED ENZYMIC METHOD FOR THE DETERMINATION OF (1→3) (1→4)-β-GLUCANS IN BARLEY
49. A comparative study of the total β-glucan contents of some Australian barleys
50. Genetic and environmental variation in the pentosan and β-glucan contents of barley, and their relation to malting quality
51. DETERMINATION OF TOTAL β-GLUCAN IN MALT
52. Preparation and Properties of a -D-Glucanase for the Specific Hydrolysis of -D-Glucans
53. Studies on the Non-starchy Polysaccharides of the Endosperm of Naked Barley
54. THE CARBOHYDRATE METABOLISM OF GERMINATING BARLEY
55. THE RESPIRATION OF BARLEY GERMINATING IN THE DARK
56. Structural changes in starch molecules during the malting of barley.
57. Cell-wall polysaccharides of immature barley plants. Characterization of a xyloglucan.
58. CHANGES IN THE FREE SUGAR CONTENT OF BARLEY KERNELS DURING MATURATION
59. EUROPEAN BREWERY CONVENTION-HAZE AND FOAM GROUP ORIGIN OF CARBOHYDRATE IN BEER SEDIMENTS
60. ENZYMIC QUANTIFICATION OF (1→3) (1→4)-β-D-GLUCAN IN BARLEY AND MALT
61. MEASUREMENT OF (1 → 3)(1 → 4)-β-d-GLUCAN IN MALT, WORT AND BEER
62. SUGARS AND AMINO ACIDS OF THE BARLEY GRAIN
63. COMPARATIVE STUDIES OF EMBRYO AND ENDOSPERM
64. STUDIES ON THE FREE SUGARS OF THE BARLEY GRAIN V. COMPARISON OF SUGARS AND FRUCTOSANS WITH THOSE OF OTHER CEREALS
65. STUDIES ON THE FREE SUGARS OF THE BARLEY GRAIN
66. CARBOHYDRATES IN MALTING AND BREWING IV. DETERMINATION OF STARCH IN BARLEY AND MALT
67. Studies of Starch Size and Distribution in 33 Barley Varieties with a Celloscope
68. GAS-LIQUID CHROMATOGRAPHY OF WORT AND BEER CARBOHYDRATES I. THE CHARACTERIZATION OF WORT, BEER, AND BREWING SYRUP CARBOHYDRATES
69. GAS LIQUID CHROMATOGRAPHY OF WORT AND BEER CARBOHYDRATES II. QUANTITATIVE DETERMINATION OF WORT, BEER, AND BREWING SYRUP CARBOHYDRATES
70. AN ENZYMIC METHOD FOR THE MEASUREMENT OF TOTAL AND WATER-SOLUBLE β-GLUCAN IN BARLEY
71. DEVELOPMENT OF STARCH AND OTHER COMPONENTS IN NORMAL AND HIGH AMYLOSE BARLEY
72. GENETIC AND ENVIRONMENTAL VARIATION OF GUM CONTENT IN BARLEY
73. THE RELATIONSHIP BETWEEN BARLEY EXTRACT VISCOSITY CURVES AND MALTING ABILITY
74. SOME BARLEY GRAIN AND GREEN MALT PROPERTIES AND THEIR INFLUENCE ON MALT HOT-WATER EXTRACT: I. β-GLUCAN, β-GLUCAN SOLUBILASE AND ENDO-β-GLUCANASE
75. A RAPID, SIMPLE VISCOMETRIC TECHNIQUE FOR INDIRECT ESTIMATION OF SOLUBLE β-GLUCAN CONTENT OF RAW BARLEY
76. A rapid test for identifying potential malting quality in the early generations of a barley breeding programme
77. Variation in the Composition and Physical Properties of Barley Starches
78. The variation of carbohydrates in various species of grasses and legumes
79. MORPHOLOGY OF STARCH GRANULES IN CEREAL GRAINS AND MALTS
80. INFLUENCE OF CELL WALL STRUCTURE IN ENZYMIC BREAKDOWN OF THE ENDOSPERM OF GERMINATED BARLEY
81. ENZYMIC DEGRADATION OF CEREAL HEMIGELLULOSES II. PATTERN OF PENTOSAN DEGRADATION
82. NON-STARCHY POLYSACCHARIDES OF CEREAL GRAINS IX. FURTHER STUDIES ON AUTOLYSIS
83. NON-STARCHY POLYSACCHARIDES OF CEREAL GRAINS I. FRACTIONATION OF THE BARLEY GUMS
84. NON-STARCHY POLYSACCHARIDES OF CEREAL GRAINS II. DISTRIBUTION OF WATER-SOLUBLE GUM-LIKE MATERIALS IN CEREALS
85. QUALITATIVE AND QUANTITATIVE DETERMINATION OF THE WHEAT LEAF CARBOHYDRATES
86. Untersuchungen über Polyfructosane LV. Die Bildung der verzweigten Polyfructosane in den Roggenhalmen
87. THE VISCOSITY OF WORTS IN RELATION TO THEIR CONTENT OF β-GLUCAN
88. CELL WALL DEGRADATION IN ENDOSPERM OF BARLEY DURING GERMINATION
89. VARIATION IN THE BIOCHEMICAL COMPOSITION OF ACID EXTRACTS FROM BARLEYS OF CONTRASTING MALTING QUALITY
90. THE MAJOR BIOCHEMICAL CONSTITUENTS OF AN ACID EXTRACT OF BARLEY FLOUR AS USED IN VISCOSITY DETERMINATIONS BY THE FALLING BALL METHOD
91. MALT CYTOLYTIC ACTIVITY OF BARLEYS OF DIVERSE ORIGINS AND ITS RELATION TO MALTABILITY*
92. STUDIES ON FROZEN BEER PRECIPITATES I. FORMATION AND GENERAL CHARACTERS
93. Variation in the concentration of major carbohydrates in the grain of some spring barleys
94. NON-STARCH POLYSACCHARIDES FROM BARLEY: STRUCTURAL FEATURES AND BREAKDOWN DURING MALTING
95. BARLEY AND MALT ANALYSIS-A REVIEW
96. THE ISOLATION AND IDENTIFICATION OF SUCROSE FROM THE SEEDLING WHEAT LEAF